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Ingredients

  • 1 small butternut squash, peeled and cubed
  • 2 carrots, peeled and cubed
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 2 zucchini, sliced thick
  • 2 cups button mushrooms, sliced in half
  • 6 plum tomatoes
  • 2 cups fresh baby spinach, chopped
  • 16 ounces part-skim ricotta cheese
  • 1 cup shredded parmesan cheese, plus extra for serving
  • 1 egg
  • 1 teaspoon dried oregano and basil
  • 4 cups red sauce of your choice, divided
  • 1 pound box lasagna, cooked al dente
  • 4 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 400 F. 
  2. Toss the butternut squash and carrots in 1-1/2 tablespoons of oil and season with salt and pepper. Place on a baking sheet and bake for 15 to 20 minutes or until fork tender.
  3. Toss all other vegetables (except the spinach) in remaining oil, place on a separate baking sheet and roast for about 10 minutes. 
  4. While the vegetables are in the oven, combine the spinach, ricotta cheese, parmesan, egg and herbs in a bowl and mix well. 
  5. Season with salt and pepper. 
  6. Prepare a 9-by-13-inch casserole dish, by placing 1-1/2 cups of the red sauce on the bottom. Set aside. 
  7. Remove vegetables from the oven and begin to assemble your rolls. 
  8. Lay one pasta sheet out and add a teaspoon of red sauce. 
  9. Next, top with a teaspoon of the ricotta mixture. 
  10. Using a tablespoon, add a mixed layer of roasted vegetables and top with mozzarella cheese. 
  11. Carefully roll up your lasagna sheet and tuck in the sides as you go along to prevent the filling from spilling out. 
  12. Continue until you use all of your pasta sheets. 
  13. Place the rolls seam side down on a baking sheet and top with more sauce and mozzarella cheese. 
  14. Bake at 350 F for about 20 minutes and enjoy!

https://www.cutco.com/learn/roasted-vegetable-lasagna-rolls